Entree: Portugal – Alentejo – Feijoada de Chocos (A hearty Alentejo stew of cuttlefish simmered with beans, tomatoes, and herbs, served with rice)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 55 min

Total 1 hr 15 min

Ingredients

1 lb (450 g) cleaned cuttlefish, bodies sliced into rings and tentacles reserved (estimated edible portion: 450 g)
1 cup (200 g) dried white beans, such as cannellini, soaked overnight and cooked until tender; alternatively, use 2 cups (480 g) cooked white beans. Selected example: cannellini beans. (estimated edible portion: 480 g)
3 tbsp (45 ml) good-quality olive oil
1 large onion, finely chopped (about 8 oz / 225 g)
3 cloves garlic, minced (about 9 g)
1 green bell pepper, diced (about 6 oz / 170 g)
1 can (14 oz / 400 g) crushed tomatoes
1/2 cup (120 ml) dry white wine
3 cups (720 ml) fish stock (selected option; light seafood stock or water may also be used) (estimated edible portion: 720 g)
1 tsp (2 g) smoked paprika (pimentón)
1 bay leaf
1 small bunch fresh coriander (cilantro), chopped; reserve some for garnish (estimated edible portion: 30 g)
1 tbsp (15 ml) red wine vinegar (selected option; lemon juice may also be used)
Salt and freshly ground black pepper, to taste
1 cup (185 g) long-grain rice, rinsed, for serving
2 cups (480 ml) water (selected option; stock may also be used) for cooking rice
2 tbsp (30 ml) olive oil (selected option; butter may also be used), optional

Instructions

1. If using dried beans, drain the overnight-soaked beans, cover with fresh water, and cook until tender, about 45–60 minutes; drain and set aside. If using cooked beans, rinse and drain them.
2. Heat 3 tbsp (45 ml) olive oil in a large heavy-bottomed pot over medium heat. Add the onion and green bell pepper and cook for 6–8 minutes, until softened. Add the garlic and smoked paprika and cook for 1 minute, until fragrant.
3. Stir in the crushed tomatoes and cook for 3–4 minutes. Pour in the white wine and simmer for about 2 minutes to reduce slightly.
4. Add the fish stock, bay leaf, and cooked beans. Bring to a gentle simmer, then add the cuttlefish rings and tentacles. Simmer gently for 20–25 minutes, until tender; avoid boiling vigorously.
5. During the final 2 minutes of cooking, stir in the chopped coriander and red wine vinegar. Season with salt and freshly ground black pepper to taste.
6. Meanwhile, bring 2 cups (480 ml) water or stock to a boil in a saucepan. Add the rinsed rice, a pinch of salt, and the optional 2 tbsp (30 ml) olive oil or butter. Reduce the heat to low, cover, and simmer for 15–18 minutes, until the liquid is absorbed. Fluff with a fork.
7. Remove the bay leaf. Serve the feijoada de chocos over the rice and garnish with the reserved coriander.